People who work around open food while suffering from certain infections (mainly from bacteria and viruses) can contaminate the food or surfaces the food may come into contact with. This can spread infection to other people through the food.
The Food Standards Agency has published guidance for managers and staff to prevent the spread of infection by advising which illnesses and symptoms staff should report and what managers should do in response:
In summary the guidance says:
Different action is required in some cases, as explained in section 9 of the guidance.
In addition, all staff who handle food and who work around open food must always:
This is because it is possible to be infected but not have symptoms.
You may not be able to control some infections being brought into your premises but it is your responsibility to ensure that you are able to control the spread amongst your customers and staff. Guidance for proprietors of food businesses is given below:
Further advice about food safety and hygiene is available on the Food Standards Agency website.